Tartar Sauce

INGREDIENTS

• Two (2) Pouches Mayo
• One (1) Pouch Ranch Seasoning
• One (1) Quart Diced Pickles

PREPARING AND HOLDING

• Use a 13 ½-inch rubber spatula to scrape the sides and bottom of the container as needed

MARKING THE DISSOLVABLE LABEL

EXAMPLE: Day prepared + 6 additional days = Discard Date

Prepared on 1ST = Discard on the 7th (EOD)

CUPPING TARTAR SAUCE

The discard date is 7 days, including the prepared date (Example: if Tartar Sauce is prepared on
1 -30, the discard date would be 2-5)

• Fill the soufflé cups to ¼” from the top of the cup (1 ½ ounces). Cover each cup with a soufflé cup lid.
• Mark the soufflé lid with a “T”. Store in a white lug.
• Place a dissolvable label on the outside of the white lug
• Write the discard date and eod on the dissolvable label
• Place the white lug in the walk-in cooler set to maintain a temperature of 34°F – 41°F
• ENSURE ALL INDIVIDUAL CUPS IN A LUG OR ON A TRAY HAVE THE SAME EXPIRATION DATE
• ROTATE THE LUG OR TRAY TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST
• IT IS CRITICAL TO NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN A LUG OR ON THE SAME
  TRAY